Wild Oats Greek Orzo and Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I had this at the Wild Oats deli. it is to die for. so here it is. Ingredients:
2 cups orzo pasta, uncooked |
1/4 teaspoon salt |
3 tablespoons mint, chopped |
2 garlic cloves, minced |
2 teaspoons oregano |
red pepper flakes, to taste |
1/4 cup extra virgin olive oil, wild oats organic |
1/4 cup red wine vinegar |
1 (10 ounce) package baby spinach, organic, rough chopped |
6 ounces feta cheese, crumbled |
1/4 cup red onion, finely chopped |
1 cup kalamata olive, pitted |
1 cup grape tomatoes, halved |
1 english cucumber, sliced |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add orzo and cook for 8 to 10 minutes or until al dente and drain.
3. Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
4. Place orzo in a large bowl.
5. Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
6. Toss with vinaigrette.
7. Serve immediately or chill for 60 minutes.
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